5 must-try breakfasts from Kathiawad
What's the story
Kathiawad, a peninsular region in Gujarat, is famous for its rich culinary heritage. The breakfasts here are a delightful mix of flavors and textures, making them a perfect start to the day. From spicy to sweet, Kathiawadi breakfast dishes have something for everyone. Exploring these traditional meals gives you a taste of local culture and traditions. Here are five must-try breakfast dishes from this vibrant region.
Dish 1
The savory delight of dhokla
Dhokla is a steamed cake made from fermented rice and chickpea batter. It is light, fluffy, and mildly spiced with green chilies and ginger. Usually served with tangy tamarind chutney or mint chutney, dhokla makes for a refreshing start to the day. It is not just tasty but also healthy, being low on calories and high on protein.
Dish 2
Khandvi: A rolled-up treat
Khandvi is another popular dish in Kathiawadi breakfasts. This delicate snack is made by rolling up thin layers of gram flour batter cooked with yogurt and spices like turmeric and ginger. The rolled-up pieces are cut into small bite-sized pieces and garnished with mustard seeds and fresh coriander leaves. Khandvi has a unique texture that melts in your mouth.
Dish 3
The crispy charm of fafda
Fafda is a crispy snack made from gram flour dough seasoned with carom seeds. The dough is flattened into strips and deep-fried until golden brown. Fafda is usually served with papaya chutney or green chili paste for an extra kick. This dish is especially popular during festivals but can be enjoyed any day as part of breakfast.
Dish 4
The sweetness of jalebi
Jalebi adds sweetness to Kathiawadi breakfasts with its spiral-shaped fried batter soaked in sugar syrup flavored with cardamom water or rose essence. The crispy outer layer gives way to soft insides, making every bite delightful. Jalebi pairs well with savory items like fafda or khandvi, balancing flavors perfectly.
Dish 5
The wholesome khichu experience
Khichu, a rice flour-based dish, is cooked with spices like cumin seeds, sesame seeds, and black pepper. This thick porridge-like consistency is served hot with a drizzle of oil on top. This dish is often accompanied by papad, making it a wholesome meal. It is especially enjoyed during monsoon months for its warmth and comfort.